Herbed Lentil and Chickpea Salad with Lemon Vinaigrette
A refreshing and protein-packed vegetarian salad featuring lentils, chickpeas, fresh herbs, and a bright lemon vinaigrette. This mediterranean-inspired vegan (vegan, mediterranean) ready in about 35 minutes pairs dry brown lentils, chopped fresh parsley, chopped fresh mint for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry brown lentils
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup finely diced red onion
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 minced garlic clove
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rinse 1 cup dry brown lentils and place in a pot with 3 cups water. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain and cool.
- Step 2: In a large bowl, combine cooled lentils with 1 can (15 oz) drained and rinsed chickpeas, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 1/4 cup finely diced red onion.
- Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 minced garlic clove, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour vinaigrette over the lentil mixture and toss gently until evenly coated. Let sit 10 minutes before serving to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herbed Lentil and Chickpea Salad with Lemon Vinaigrette take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herbed Lentil and Chickpea Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.
Can I substitute ingredients in Herbed Lentil and Chickpea Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herbed Lentil and Chickpea Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herbed Lentil and Chickpea Salad with Lemon Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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